Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 10 Minutes

Cooking Time: 40 Minutes

Ready In: 50 Minutes


  • 3 pounds baking potatoes, peeled and shredded
  • 4 ounces Daiya cheddar or cheddar cheese (1 cup)
  • 4 ounces (vegan) Mexican chorizo, casings removed
  • 2 cups cooked quinoa
  • 1 cup enchilada sauce
  • 2 eggs beaten or flax eggs
  • 4 cloves garlic, minced
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup onion, finely grated
  • 1/2 teaspoon sea salt


  1. Preheat oven to 450 degrees
  2. Spray an oven safe 10 inch skillet with canola oil and heat to medium high
  3. Add chorizo and cook for 5 minutes, crumbling with the back of a spoon
  4. Add garlic and cook for one minute longer
  5. Remove from pan and combine with enchilada sauce
  6. Meanwhile, if using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water
  7. Stir well and set aside
  8. Spray pan again with canola oil
  9. (You want it to be well covered.) In a medium bowl combine cooked quinoa, shredded potatoes, onion, salt, pepper and eggs
  10. Add quinoa mixture into pan and press with the back of a large spoon or spatula
  11. Cook for 10 minutes – do not stir
  12. Pour enchilada sauce mixture on top of potatoes and top with shredded cheese
  13. Bake for 20 to 25 minutes, covering loosely with foil towards the end to ensure that the cheese doesn't burn
  14. Allow to cool for 10 minutes and cut into wedges
  15. Serve warm with desired toppings.

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